Amy's Best Ever Onion Rings Recipe - Allrecipes.com
  • READY IN 10 mins

Amy's Best Ever Onion Rings

Recipe by  

"ATTION ONION LOVERS this is absolutely the easiest and best onion ring recipe you will ever find. They are simple to make but the most mouth watering onions you will ever eat. You will want to make them with every dinner and they are wonderful as a snack."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  1. Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
  2. Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
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Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Nov 03, 2005

I tried this recipe as I was looking for something quick and easy and quickly found that not having a binding agent meant batterless rings. I ended up having to take the rings out of the flour mixture, dip them into a mixture I made of egg whites and milk and then put them back into the flour mixture in order to get the batter to stick. Once I did that and fried them, they came out okay.

 
Jan 06, 2007

Using 2 beaten eggs with 1 Tlb. of milk beaten in as batter for the onion ring will help keep the flour on while frying. Dip well in egg mixture, place in lg. ziplock bag. Using *rice flour* will make anything you fry "crispier!" Frying with veg. oil is healthier too!

 

6 Ratings

Apr 28, 2011

I think some people misunderstand what these are supposed to be like when they finish. They are not the battered or breaded type one commonly finds in restaurants. These are a much more delicate dish that was very popular in the Midwest in the '50s and '60s.

 
Jul 20, 2010

This is a great recipe and I was able to make it gluten free for my daughter and myself.... Thank you so much....

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 2852 mg
  • 114%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

AMYOHMS
1 Followers 3 Saved Recipes
 
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